Yield: 4 Pints
Measure | Ingredient |
---|---|
2 pounds | Large sweet or sour cherries |
12 \N | 4 inch sprigs fresh hyssop |
1 quart | Red wine vinegar |
½ cup | Sugar |
\N \N | Or |
⅓ cup | Honey |
4 teaspoons | Pickling salt |
\N \N | Tarragon would also work |
ALTERNATIVES
Wash and dry cherries, discarding any soft or blemished ones. Trim stems to ½ inch and prick each cherry.
Prepare the jars, lids and boiling water bath. Put three springs of hyssop into each hot, dry jar. Fill the jars with cherries leave ½ inch headspace.
Combine the vinegar, sugar and salt in a non-recative pan, Bring to boil over med-high heat, storring until sugar and salt are dissolved.
Pour the solution into jars, just covering the cherries. Wipe the rims with a clean towel and attach lids securely.
Place the jars in boiling water bath, and when the water has returned to the boil process for 15 mins.